Rhubarb Muffins

I went to the farmer’s market last weekend and found some rhubarb! I thought it was finished for the season, but lucky for me Spring had a late start. My mom used to make rhubarb and we’d eat it over vanilla ice cream. I love the stuff!


Here is a great recipe for muffins that freeze great. Pull them out as you want them, microwave, add a little butter (or strawberry jam) and go! They are delicious. 

What you need:

  • 2 cup water
  • 4-5 cups fresh rhubarb
  • 1 ¾ cups sugar
  • 2 ½ cups flour
  • ½ teaspoon salt
  • 1 cup milk
  • 1 large egg
  • ¼ cup melted butter
  • 1 Tablespoon Baking Powder
  • ¼ cup chopped pecans

How to Do it:

Place the rhubarb and water into a sauce pan and bring to a boil. Stir in 1 cup of the sugar and boil for about 5 minutes. Reduce the heat to low and simmer for about 20 to 30 minutes – until the rhubarb is soft and the water is reduced.


Strain the water out (but do not discard).

Bring the remaining liquid to a boil and

reduce to half – about 1 to 2 Tablespoons.

Preheat the oven to 350°.

In a large mixing bowl add the flour, ½ cup of the sugar, salt and baking powder. Mix together. Beat the egg with the milk and pour into the dry mixture. Add the butter and mix gently. Stir in the rhubarb and the rhubarb syrup.

Fill 12 muffin tins up half way. Top evenly with the remaining sugar and the chopped pecans.


Bake for 20 – 25 minutes, or until a toothpick inserted in the top comes out clean.

Makes 12 muffins – to eat now or freeze for later!

© Copyright 2018 The Lazy Gastronome


Here are some of the items we used to create this recipe!

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This entry was posted in Breads and Rolls, Rhubarb and tagged , , . Bookmark the permalink.

13 Responses to Rhubarb Muffins

  1. Teresa says:

    I’ve never tried anything quite like this, but your muffins look great. Thank you for sharing the recipe at The Really Crafty Link Party. Pinned.

  2. Amy says:

    I love rhubarb. It takes me back to my childhood. We had rhubarb growing in our back yard. I haven’t had any for quite some time. My brother still lives on the farm. I’m going to check with him and see if he can find me some rhubarb. The only thing that we ever made with rhubarb was rhubarb cobbler, so I’m anxious to try these muffins. Thank you for sharing at happiness is homemade link party.

    • HelenFern says:

      If you have a farmer’s market near you, that’s where I found the rhubarb. Hope you like the muffins.

  3. I haven’t tried baking with rhubarb – these sound amazing! Thanks for sharing at Fiesta Friday party, Helen. I hope to see you again next week! :)

  4. I have not had rhubarb for ages. I always love it but I have not had rhubarb muffins, they look delicious.
    Featuring this in the next Blogger’s Pit Stop

  5. Pingback: Blogger's Pit Stop #123 - The Blogger's Lifestyle

  6. Pingback: Strawberry Rhubarb Topping - The Lazy GastronomeThe Lazy Gastronome

  7. Mara says:

    They are tasty!
    A couple of things: when I strained the water it ended up being alot more liquid than 2 TBSP (but I may have overcooked it? It would help to know how long to cook the rhubarb).
    Also, you indicate that you have to mix the egg and the milk, but eggs do not appear in the list of ingredients. I added one.
    Maybe update the recipe if you have a chance!

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